Winery Paolo ScavinoBarbera d'Alba Affinato In Carati
Red wine
In the mouth this red wine is a powerful with a nice freshness.
This wine generally goes well with pork, poultry or veal.
Taste structure of the Barbera d'Alba Affinato In Carati from the Winery Paolo Scavino
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Barbera d'Alba Affinato In Carati of Winery Paolo Scavino in the region of Piedmont is a powerful with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Barbera d'Alba Affinato In Carati of Winery Paolo Scavino in the region of Piedmont often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of oak, spices or red fruit.
Food and wine pairings with Barbera d'Alba Affinato In Carati
Pairings that work perfectly with Barbera d'Alba Affinato In Carati
Original food and wine pairings with Barbera d'Alba Affinato In Carati
The Barbera d'Alba Affinato In Carati of Winery Paolo Scavino matches generally quite well with dishes of pasta, veal or pork such as recipes of express beef cannelloni, tripe in the style of caen or peasant minestrone.
Details and technical informations about Winery Paolo Scavino's Barbera d'Alba Affinato In Carati.
Discover the grape variety: Malbo Gentile
Supple, fruity reds with a moderate ruby robe, silky tannins and an airy palate, with signature aromas of red fruits (cherry, strawberry), soft spices and Emilian floral notes. Also made as a taut, refreshing frizzante. Grown mainly in the Modena and Reggio Emilia region, it is the signature of distinctive artisanal Emilian cuvées. Native Italian black grape from Emilia-Romagna.
Last vintages of this wine
The best vintages of Barbera d'Alba Affinato In Carati from Winery Paolo Scavino are 1996, 2017, 2015, 2018 and 2016.
Informations about the Winery Paolo Scavino
The Winery Paolo Scavino is one of of the world's greatest estates. It offers 22 wines for sale in the of Piedmont to come and discover on site or to buy online.
The wine region of Piedmont
Kingdom of Nebbiolo: Barolo and Barbaresco DOCG, long-ageing reds with firm tannins and lively acidity, complex aromas of withered rose, sour cherry, tar, truffle and undergrowth. More accessible, tangy Barbera on red fruit, supple, crisp Dolcetto. Sweet, floral sparkling Moscato d'Asti, mineral, lemony Gavi (Cortese) white, round, almondy Arneis from Roero. 50,000 ha across the Langhe, Roero and Monferrato, UNESCO.
The word of the wine: Cryo-extraction
This technique was very popular at the end of the 80's in Sauternes, a little less so now. The grapes are frozen before pressing, and the water transformed into ice remains in the marc, only the sugar flows out. As with the concentrators, the "cryo" can also increase bad taste and greenness.
